Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins

Food Research International - Tập 111 - Trang 361-370 - 2018
Diana Sirbu1, Anne Grimbs1, Marcello Corno2, Matthias S. Ullrich1, Nikolai Kuhnert1
1Department of Life Sciences and Chemistry, Jacobs University, Campus Ring 1, D-28759 Bremen, Germany
2Barry Callebaut, Aalstersestraat 122, B-9280, Lebbeke-Wieze, Belgium

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